Dinner Menu

Friday, June 15th, 2012

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Small Plates


Woven Roots Young Lettuces

strawberries, Dragonetti rhubarb, Rawson Brook chevre, balsamic and radish

Crispy “Chopped” Pork Liverwurst

mustard vinaigrette, spring onions, green olives, pickled green tomato, crumbled egg

Cream of Celery and Chicken Soup

tempura of  matzo balls, chicken wing confit, saba

Chilled Strawberry Soup

Berle Farm Crowdie, Equinox Farm baby kale, horseradish and red wine

Raven and Boar Farm Pork Carnita Tacos

citrus cured pork confit, almond romesco, refried beans, marinated cabbage, jalapeno emulsion


white bean, chickpea, split pea and lentil, fennel seed, turnip greens, lemon and sesame

Sourdough toasts (2.) Greens with vinaigrette (8.) Greek yogurt panna cotta (10.)



NEFF Beef Carpaccio

blue cheese toast, sweet onion puree, portobello confit, steak vinaigrette



Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchietti, NEFF bone marrow tomato sauce, garlic crumbs

Spaetzle, Vermont rabbit, Japanese turnips, kale, pancetta, black truffle cream




Fried Confit of Niman Ranch Pork Spareribs

baked beans, slaw and maple sweet and sour

Roasted Wild King Salmon

peas from the freezer, turnips, veal and cornmeal “blanquette”, poppy seeds and braising greens vinaigrette

Olive Oil Poached Canadian Swordfish

saffron, quinoa, black olives, sun dried tomatoes, basil puree and fried lemon

Seared Long Island Duck Breast

Frye’s organic mango, spicy rice noodles, lime juice, herbs, peanuts, garlic scapes

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local